Delicious African Chicken Curry Recipe – Easy and Flavorful
The world of food is a beautiful melting pot of cultures that come together to create unique and delicious dishes. I am excited to introduce you to one of my all-time favorites – African Chicken Curry in Rich Palm Oil. This recipe is sure to make your taste buds dance with its perfect combination of bold and exotic flavors.
As the name implies, African Chicken Curry in Rich Palm Oil has its roots firmly planted in West African cuisine. This dish delivers a rich and indulgent flavor due to the liberal use of red palm oil – a traditional ingredient beloved in many parts of Africa for its health benefits and earthy taste. The red palm oil enhances the flavor profile of this dish, giving it depth, complexity, and an overall authentic feel.
What I love most about this recipe is how easy it is to customize according to your preferences. You can make it spicier or milder; add more vegetables like potatoes, green peppers, or tomatoes; or substitute chicken thighs with other meats like beef or lamb. The choice is yours, and each variation adds its twist to this crowd-pleaser that will leave your guests asking for seconds (and even thirds!)
This dish also pairs perfectly with jollof rice – a flavorful West African rice dish bursting with spices like cumin, onion powder, garlic powder, and bay leaves. It’s no surprise that these two dishes have become a staple at family gatherings, weddings, and other celebrations throughout West Africa.
Get ready to take your taste buds on a journey through West Africa with this African Chicken Curry in Rich Palm Oil recipe. It’s easy to make, versatile, and packed full of rich flavors that will leave you wanting more!
Why You’ll Love This Recipe
If you’re looking to add some spicy flair to your dinner table, look no further than this African Chicken Curry in Rich Palm Oil Recipe. With its unique blend of spices and rich flavors, this dish is sure to impress even the most discerning of palates.
One of the things that makes this recipe stand out from other curry recipes is its use of red palm oil. Not only does it give the dish a deep, rich color, but it also adds a distinctive flavor that sets it apart from other curries. And with its high smoke point, it’s the perfect oil for searing chicken without burning.
But it’s not just the red palm oil that makes this chicken curry so delicious. This recipe also features a unique blend of dried curry leaves, bay leaves, green cardamom pods, allspice, clove, mustard seeds, fennel seed, cumin seeds, saffron, ginger, garlic cloves and tomatoes that give it a complex and captivating flavor. The coconut milk also adds a creamy texture and a subtle sweetness that balances out the heat of the spices.
And if you have any dietary restrictions or preferences this recipe can still work for you. It’s easy to vary the spice levels to your liking and substitute ingredients like peanut butter or olive oil for the red palm oil if desired.
In short, this African Chicken Curry in Rich Palm Oil Recipe is an impressive dish that will make your taste buds dance with delight. With its unique blend of spices and its mouthwatering flavor profile, it’s sure to become a staple in your recipe collection. Don’t hesitate to try it out for yourself – you won’t be disappointed!
Ingredient List
Here are the key ingredients you’ll need to make this delicious African chicken curry in rich palm oil:
- Chicken thighs: I prefer using boneless, skinless chicken thighs for this recipe as they are more tender and flavorful than chicken breasts.
- Palm oil: This is the star of the dish, giving it a unique flavor and color. Look for red palm oil which is traditionally used in West African cuisine and is known for its health benefits. You could also use olive oil as a substitute.
- Dry spices: You’ll need ground turmeric, kosher salt, black peppercorns, dried curry leaves, bay leaves, green cardamom pods, allspice, whole nutmeg, clove, mustard seeds, fenugreek seeds, fennel seed and cumin seeds for the spice blend.
- Vegetables: Bell peppers (I like to use a mix of green and yellow), tomatoes, green peppers and potatoes add flavor and texture to the dish.
- Coconut milk: This gives the curry a creamy and rich texture while balancing the flavors of the spices.
- Ginger and garlic cloves: These two aromatics provide a fragrant base for the dish.
- Lemon juice and fresh cilantro: These add a bright burst of freshness to balance out the richness of the curry.
The Recipe How-To
Now that we know the ingredients for our African Chicken Curry in Rich Palm Oil Recipe, it is time to start cooking! This recipe can seem daunting to make, but don’t worry it is easier than it looks. With a little patience and some love, your dish will turn out delicious.
Step 1: Prepare the Spices
Dry Roast the Spices:
In a small skillet over medium-high heat, dry roast dried curry leaves, bay leaves, black peppercorns, green cardamom pods, allspice, whole nutmeg, and clove until fragrant – about 2-3 minutes.
Grind the Spices:
Transfer the roasted spices to a spice grinder along with ground turmeric, mustard seeds, fenugreek seeds, fennel seed, and cumin seeds. Grind them all into a fine powder
Step 2: Cook the Aromatics
Warm palm oil in a Dutch oven or large pot over medium heat. Add it to your dry spices powder and cook for about 5 minutes. Add finely chopped ginger and sauté for one minute before adding minced garlic cloves (About four) .
Sautee mixture of garlic and ginger until fragrant stirring constantly until fragrant but not browned.
Step 3: Add the Rest of the Ingredients
Add finely chopped onions (about two cups) to the pot and stir until they are coated with oil. Cook until soft and translucent then add diced bell peppers (two) as well as chopped tomatoes diced tomatoes (two) with all their juices, stirring together until well combined.
Once combined, pour in a can of coconut milk along with sliced yellow potatoes (three large ones). Cut your chicken thighs into bite-sized pieces then season them liberally on both sides with kosher salt.
Add seasoned chicken to the pot containing other ingredients then stir until everything is thoroughly combined.
Step 4: Simmer Until Cooked
Cover your pot tightly then reduce heat to low for about thirty minutes while simmering stirring occasionally. This will give all ingredients time to cook while infusing flavors in each other then you’ll be ready to serve.
Substitutions and Variations
One of the joys of cooking is tweaking recipes to make them your own. Here are some substitutions and variations for this African Chicken Curry recipe that will give it a little twist without sacrificing its rich and savory taste.
First, you can try using a different type of oil if red palm oil is not your style. Olive oil or coconut oil work well with the flavors of this dish, and they are healthier options.
If you don’t have all the spices listed in the ingredient list, don’t fret! You can still make some adjustments. If you want it milder, omit the cayenne pepper or reduce the amount of curry powder. If you want more heat, add more red pepper flakes or fresh chili peppers.
If you prefer seafood over chicken, you can swap out the chicken for shrimps or prawns, which will perfectly soak up the spices in this curry recipe. Additionally, you can serve this curry with some jollof rice instead of potatoes to make it a bit more authentic to African cuisine.
For an extra pop of freshness, try topping off each serving with chopped cilantro or parsley. Even stirring in a dollop of creamy peanut butter can add an intriguing richness to the flavor profile.
Overall, feel free to experiment with these substitutions and variations until you find the perfect combination that tickles your taste buds – that’s half the fun!
Serving and Pairing
This rich and flavorful African chicken curry will make a perfect centerpiece for your dinner party. The inviting aroma of the spices as it simmers in the pot will no doubt whet your guests’ appetites. Serve it with some Jollof rice or coconut rice to soak up the sauce and elevate the meal experience.
For those who enjoy a slightly tangier flavor, we recommend pairing this dish with a crisp white wine, such as Sauvignon Blanc or Chardonnay. However, for those who prefer something more robust, we suggest serving it with a glass of red wine, such as a Shiraz or Cabernet Sauvignon.
Alternatively, you can also serve this curry with some delicious naan bread or fluffy basmati rice. These add a great contrast in texture to the tender chicken thighs and help balance out the flavors of the recipe.
For an added kick of freshness, garnish the dish with some fresh cilantro and a squeeze of lemon juice. This can help bring out the other flavors in the dish and enhance the overall taste.
Overall, this chicken curry pairs beautifully with an array of side dishes and wines, making it a versatile choice for your next dinner party.
Make-Ahead, Storing and Reheating
This African chicken curry in rich palm oil recipe is perfect for preparing ahead of time. You can make the curry up to two days before your party and store it in an airtight container in the fridge.
When you’re ready to serve, simply reheat the curry on medium heat until it’s hot. If the curry has become thicker in the fridge, add a little water or coconut milk to loosen it up. It’s essential to stir frequently while reheating to avoid burning or sticking to the bottom of the pot.
When storing the leftover curry, let it cool down first before transferring it to an airtight container. The curry can also be frozen for up to three months. Frozen curry should be thawed overnight in the refrigerator and reheated on medium heat.
Reheating and storing this African chicken curry recipe is straightforward, but it’s essential not to let it go to waste! Serving at your next event will impress everyone with this delicious dish.
Tips for Perfect Results
When it comes to cooking African chicken curry in rich palm oil, there are certain tips to keep in mind to ensure a perfect end result. Here are some crucial points to follow:
1. Don’t skimp on the spices: As we know, African chicken curry is all about the fragrant and flavorful spices. Whether it’s ground turmeric, cumin seeds, or whole nutmeg, each spice is essential to the overall taste. Make sure you measure them out precisely and add them to your recipe according to directions.
2. Bloom your dry spices: Blooming simply means cooking your dry spices briefly in hot oil until they become fragrant. This process helps to bring out the natural oils within the spices and intensify their flavors.
3. Use red palm oil: Red palm oil is a crucial ingredient in the recipe as it creates that signature creamy and vibrant orange color. Ensure that you are using sustainably sourced and unrefined red palm oil for an authentic taste.
4. Marinate your chicken: Marinating your chicken thighs before cooking can make all the difference in flavor and tenderness. Keep the marination in a refrigerator overnight for best results.
5. Use coconut milk for added richness: Adding coconut milk not only makes your dish richer but also adds a subtle sweetness that balances out the heat from the spices.
6. Garnish with fresh cilantro: Sprinkle freshly chopped cilantro over your dish once it’s finished cooking for an extra burst of freshness and color.
By following these tips, you can transform a simple meal into a richly layered and complex flavor experience that will have your guests begging for seconds!
FAQ
Before we wrap things up, let’s take a moment to address some frequently asked questions about this African Chicken Curry in Rich Palm Oil recipe. From ingredient substitutions to cooking times, these answers will help troubleshoot any issues that may arise while preparing this flavorful dish. So, let’s dive into the FAQ section and clear up any doubts you might have.
What is the secret to a good curry?
When it comes to preparing a flavourful Indian curry, there are three key players that hold great importance – garlic, onion and ginger. These three ingredients are the foundation of most curries except for a few styles that aim for a more nuanced taste without the addition of garlic. Incorporating them into your curry recipe will help to build a deep and robust flavour profile.
How can I make my chicken curry better?
To achieve the perfect texture and flavor, it’s important to give the onions enough time to fry until they reach a light brown color. It’s also a good idea to plan ahead and prepare your dry spices before you start cooking, but hold off on adding any wet spices until one hour before cooking. Take your time while cooking and avoid rushing the process. Once the onions are ready, it’s time to add the tomatoes and let them cook together for a bit. Make sure to add your dry spices, including the aromatic garam masala powder, about five minutes before turning off the stove to ensure the flavors meld together.
How do you thicken Jamaican curry?
To achieve a thicker sauce for the chicken curry, I suggest creating a slurry by mixing cornstarch with a small amount of water. Start by combining ¼ cup of water with the cornstarch until it forms a slurry. Then, add 1 tablespoon of the slurry to the curry and bring it to a boil. Keep adding more slurry until the sauce reaches the desired thickness, whether it be a gravy-like consistency or kept as a soup.
Is olive oil good for chicken curry?
When it comes to cooking Indian cuisine, it is best to avoid using olive oil. This is because olive oil has a relatively low smoke point, which means that it tends to burn easily when used for high temperature cooking as needed for many Indian recipes. Additionally, its unique fragrance may not complement the flavors present in Indian cuisine.
Bottom Line
In conclusion, making African chicken curry in rich palm oil is an excellent meal not just for West African inspired events but for any occasion. This recipe’s unique blend of herbs and spices creates a complex and delicious flavor that will appeal to any palate. By using high-quality ingredients like red palm oil, dried curry leaves, and fresh cilantro, this dish is certain to please even the most discerning taste buds. With the substitution options and make-ahead tips provided in this article, you can tailor the recipe to suit your needs and preferences. You can pair this curry with a variety of side dishes such as jollof rice or fresh bread depending on your tradition. Cooking this meal not only introduces you to west African cuisine but also presents an opportunity to explore exotic food recipes.
In addition, we must note that it is essential to give equal importance to sourcing our ingredients like using high-quality olive oil or organic coconut milk because that would contribute immensely to both our overall health and the environment. Lastly, preparing this dish could be therapeutic, so take time to savor the aroma or invite some friends over while cooking together. Along with a glass of chilled beverage, now is the time to experience the goodness of an authentic African chicken curry in rich palm oil from your kitchen without leaving your doorsteps!
So, Gather your supplies! Chop those veggies! Assemble your spices! It’s time to make some delicious and spicy African chicken curry in rich palm oil!
African Chicken Curry in Rich Palm Oil Recipe
Ingredients
- 8 chicken thighs, skins on
- 3 large potatoes (Yukon Gold preferable for thin skin)
- 4 large yellow onions
- 2 large green peppers
- 6 ounces coconut milk
- 1 lb full fat Greek yogurt
- 200 g strained tomatoes
- 8 garlic cloves
- 1 bunch fresh cilantro
- 3 -4 inches ginger, peeled
- 4 -6 tablespoons virgin red palm oil
- 1 pinch saffron
- 1/2 lemon, juice of (optional)
Spice mixture
- 1 tablespoon coriander seed
- 1 1/2 tablespoons cumin seeds
- 1 teaspoon fennel seed
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 1 teaspoon clove
- 1 whole nutmeg
- 1 teaspoon allspice
- 12 green cardamom pods
- 1 teaspoon black peppercorns
- 1 teaspoon kosher salt
- 1 teaspoon ground turmeric
- 6 -10 hot indian dried bell peppers (more or less depending on how hot they are and how hot you like)
- 2 bay leaves
- 5 dried curry leaves (optional)
Instructions
- Cut the potatoes into large bite size pieces and boil them in water for 7 minutes. Discard the water and set potatoes aside.
- Finely dice all the onions. Peel and mince garlic cloves (I toss them in the spice grinder and pulse but do not use a garlic press). Mince or grind ginger (again I use a spice grinder for this). Cut the green peppers into large bite size pieces.
- Set aside 1 tsp of cumin seed for later. Grind the whole spice mix minus the 1 tsp cumin seed and combine with the ground turmeric (you can also use whole turmeric and grind with the whole spices but it's a pain because whole turmeric is rock hard and probably makes no difference versus the ground turmeric). Do not use pre ground spices.
- Heat the palm oil on high in a wide, deep nonstick pan. It should quickly begin to sizzle and smoke. Add the 1 tsp of whole cumin seed you set aside. Add the saffron. After a half minute or so add the diced onions. Stir around giving the onions a chance to brown. While you are doing this add the ginger, garlic and then the spice mixture. Once the onions are browned add the tomato, lemon juice (optional) and the coconut milk. Stir it up and then slowly mix in the yoghurt. You should have a nice looking sauce by now. Taste for salt and if not enough then add more to taste (do not do this after you add the raw chicken). Add the potatoes and green peppers and then the raw chicken thighs. Mix it up real good and lower the heat to low. Cover the pan tightly and let cook on the stove on low for approximately one hour checking on it occasionally (it should bubble a bit – if not turn the heat up a little). After one hour look at the sauce. If it is soupy then remove all the thighs and set aside and leave the pan uncovered and turn up the heat to high. Stand by at this point and intermittently stir while the sauce boils. Reduce to a medium thick sauce. Lower the heat back to low, return the chicken to the pan and stir it up. When you are ready to serve the food turn off the heat and chop the cilantro finely and throw into the pan and stir. Your curry is done. Serve over basmati rice or with warm naan bread.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!